Table 1. Significant differences on quality characteristics depending on packaging method (Trt 1) and root trimming (Trt 2) in green onions during storage period at 20°C or 1°C

Storage temp. (°C)	Treatment and packaging	Weight loss	Root color	Curve	Color			Firmness	SSC¹⁾
Storage temp. (°C)	Treatment and packaging	Weight loss	Root color	Curve	Leaf a^*	Leaf b^*	Stem b^*	Firmness	SSC¹⁾
20	Trt 1	^****
	Trt 2		^****			^*	^*
	Trt 1×Trt 2							^**
1	Trt 1	^****	^***	^**					^*
	Trt 2				^*
	Trt 1×Trt 2

SSC means soluble solid contents.